Rich, Low-Calorie Dark Chocolate Meringue Cookies

As I go through phases of healthy and unhealthy baking, my sweet tooth never subsides. These cookies are a rich, low-calorie indulgence that I always have around my apartment. If you're not an experienced baker, don't let this recipe intimidate you--it looks time consuming, but once you become familiar with some of the techniques, it will be a piece of cake (or cookie. ha ha).

As for the chocolate in this recipe, I do NOT recommend using cheap chocolate, like Nestle. I know that chocolate such as Callebaut and Valhrona can be a little pricey, but even a high-end chocolate sold at your grocery store will work for this. (I've used this from NY Cake and this from my local grocery store. The latter is less pricey.

Here is the original recipe.

Ingredients

• 5 oz. semisweet chocolate
• 2 tbsp. cocoa powder (not Dutch-process)
• 3 large room temperature egg whites (yes, this makes a difference)
• 1/2 tsp. cream of tartar
• 1/2 cup white granulated sugar
• 1/2 tsp. vanilla extract

Preparation

1. Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius)
2. Place parchment paper over two baking sheets
3. Melt three ounces of chocolate, either in a microwave-safe bowl, or in a saucepan over a pan of boiling water.
4. Place two remaining ounces of unmelted chocolate and cocoa powder in a medium-sized bowl.
5. Combine egg whites with cream of tartar in a large bowl. Beat on low-speed with a hand mixer for 30 seconds, and then on medium speed until soft peaks form. 
6. Add 2 tbsp. sugar and beat for one minute.
7. Add remaining sugar, 1 tbsp. at a time, along with vanilla extract, beating until smooth and glossy.
8. Fold in melted chocolate and cocoa and unmelted mixture.
9. Drop rounded 3 cm. drops, on parchment sheet.
10. Bake 8-12 minutes, or until firm on top. 

Nutrition

Calories: 28 per cookie

Fat: 1 g

Carbohydrates: 5 g

Potassium: 10 mg

Protein: 0 g

Fiber: 0 g

Sodium: 4 mg